Banana Pecan Muffins Recipe

Name: Banana Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour; ⅜ cup whole wheat flour; ¼ cup sugar (I used Turbinado); 1 teaspoon aluminum free baking powder; ½ teaspoon baking soda; ½ cup low-fat soymilk; 1 tablespoon white vinegar; ½ cup mashed overripe banana; 1 tablespoon unsweetened applesauce; ½ tablespoon ground flax seed; 1 ½ tablespoons water; 1 teaspoon vanilla; ¼ cup chopped pecans

Servings: persons

¾ cup whole wheat flour
⅜ cup whole wheat flour
¼ cup sugar (I used Turbinado)
1 teaspoon aluminum free baking powder
½ teaspoon baking soda
½ cup low-fat soymilk
1 tablespoon white vinegar
½ cup mashed overripe banana
1 tablespoon unsweetened applesauce
½ tablespoon ground flax seed
1 ½ tablespoons water
1 teaspoon vanilla
¼ cup chopped pecans

1
Preheat the oven to 375 degrees.
2
In a large bowl, mix the flour, sugar, baking powder, flaxseed, and baking soda.
3
In a seperate medium bowl, whisk together the water, banana, soymilk, applesauce, and vanilla.
4
Pour the wet mixture over the dry, stirring until just combined.
5
Spoon the batter into the cups of a non-stick muffin tin, filling a little more than 3/4 full.
6
Sprinkle the tops evenly with the pecans, gently pressing them into the batter to make sure they stick.
7
Bake until lightly brown on the sides - about 15 minutes.
8
Allow to cool in the muffin tin on a wire rack for 15 minutes.
9
Remove the muffins from the tin and let cool completely on the wire rack.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup whole wheat flour, ⅜ cup whole wheat flour, ¼ cup sugar (I used Turbinado), 1 teaspoon aluminum free baking powder, and more.

Yes, Banana Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions